SAVORY CHICKEN SALAD
Ingredients
- 3 Chicken Breast
- 3/4 cup Mayo or Greek Yogurt
- 2 ribs Celery
- 4 stalk Green Onion
- 1-1/2 t Dijon Mustard
- 1 t Seasoned Salt
- Dash of pepper
- Optional: 1 t Fresh Dill, Zest of half a Lemon, Lemon Pepper, Red Grapes (halved), Sliced Almonds
Directions
- Place your chicken breasts into a wide pot or pan, so that they’re not overlapped or crowded.
- Cover the chicken with cold water. Season the water with a bit of salt to give it some flavor.
- Slowly bring the water to a gentle simmer. Then, reduce the heat back to low and cover the pan.
- Let the chicken simmer for about 10 minutes. Remember, patience is key for this low and slow process.
- Check to see if the internal temperature reads 160°F to 165°F, turn the heat off.
- Let the chicken rest. Just a minute or two of rest time allows the chicken juices to redistribute.
- While your chicken is resting, chop your celery and green onions.
- Once the chicken has rested for a couple minutes, shred or chop it.
- Combine all ingredients in a small bowl and mix well.
- Season with salt and pepper to taste.
- Serve as a sandwich, over salad, or as a part of a charcuterie.
*To add some spring flair: add 1 teaspoon of fresh dill, the zest of half a lemon, a handful of red grapes and sliced almonds. Replace the black pepper with lemon pepper.